“The proof of the pudding is in the eating” – Miguel Saavedra

Fall season beckons me on to bake warm puddings. One of the easiest and most indulgent is this eggless Maple Syrup Pudding.

I started baking it as a variation of sticky toffee pudding when one day I didn’t have eggs and dates at home but I had a craving for warm, moist pudding with lots of toffee sauce.

The experiment turned out so successful that I’ve started baking this frequently in autumn and winter as a comfort food. I bake it in a water bath which keeps it more moist.

You can serve it with a dollop of cream or a scoop of vanilla ice cream but I enjoy it hot as it comes out of the oven with thick, syrupy sauce at the bottom of the pan.

If you want to unmold it, you shall have to wait till it’s a little cool. For convenience sake, I bake it in such a pan or individual ramekins/custard bowls in which I can serve this without unmolding. Enjoy !

For Maple Syrup Pudding:
2 cups all-purpose flour
1 cup butter
1 cup sugar
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla essence
Pinch salt

For Toffee Sauce:
2 cups maple syrup
1 cup cream
1/4 cup butter
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar

This Is What You Do:

In a medium sauce pan combine maple syrup, cream, butter, sugar and cinnamon. Bring them to a boil over medium heat. Reduce heat and let the sauce simmer and slightly thicken for 5 minutes. Turn off the heat.

In a big mixing bowl, combine butter, sugar and vanilla, cream them with an electric mixer. Add flour, baking powder and salt, pour milk slowly while mixing the batter with electric mixer. Pour into separate ramekins or an oven proof baking dish (8×8 inches).

Pour the sauce over it and place in a deep tray filled half with hot water. Bake in a per-heated oven on 180 degrees C till its golden or a knife inserted in the centre comes out clean (around 35-40 minutes).

Makes 8 individual ramekins.

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